Quinoa (pronounced Keen-wa) is technically a seed and not a grain. If you suffer from Celiac disease or have a wheat intolerance, this is a great substitute as it is gluten free. It is not the cheapest ingredient but a little goes a long way and is the perfect vessel for salads like these as it doesn’t have a distinct taste. Thus making it perfect to absorb other flavours.
Roasted Broccoli & Quinoa Salad
Ingredients:
- 1/2 cup of quinoa
- 1 cup of water
- 1/2 head of broccoli
- salt
- olive oil
- handful of cranberries
- Feta, cut into blocks
- chimichurri sauce
- Optional additions: toasted pumpkin seeds, sunflower seeds
Method:
- Boil the quinoa in the water for 14 – 18 minutes. Drain and set aside.
- Cut the broccoli into florets, wash and drain. Lightly salt and drizzle with olive oil. Roast in the oven at 180 degrees for 10 – 15 minutes.
- Add half of the chimichurri sauce to the quinoa and mix well.
- Add all the ingredients to the cooked quinoa (roasted broccoli, cranberries, feta, seeds).
- Eat at room temperature or enjoy cold.
Tips:
If you wish to make this salad filling as it’s own meal instead of a side dish add pieces of chicken or boil/fry/poach an egg and serve. It is quite filling on it’s own and will serve 2 people.
